Rosemary Garlic/butter Ribeye's
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When my daughter Anna was young, her and I would spend hours in the Kitchen. We both loved it, it was together time, and we both enjoyed creating meals together. I was just as proud of her then as I am now. This is one of her creations that she told me I just had to try. Well I did, and was blown away. These steaks are juicy, tender and loaded in a garlic butter, rosemary marinade. They come out a perfect medium rare ribeye. Not only is it beautiful, but the taste is out of this world good. So Proud of her! This one is a for sure keeper in my book... Enjoy~
You Will Need
2- 1 pound Ribeye Steaks
2 tsp Salt
2 tsp Pepper
2 full Sprigs Rosemary
2 TBSP Oil
2 TBSP Minced Garlic
3 TBSP Butter
Start by adding salt and pepper to each side of your steak (pat into meat.)
while searing pre-heat oven to 350 degree. Add oil to your frying pan, and wait till pan is hot and sizzling. Add steaks and seer both sides of steaks for 1 minute each side.
Turn your heat to medium low, and add butter and minced garlic to pan along with rosemary. Spoon over steaks for 3 minutes.
Rosemary Garlic, Butter Marinade for Ribeye Steak.
Turn off heat and place pan into your oven (Cast Iron Pan) let cook in oven for 3 more minutes This will be Medium Rare.
Remove steak and rest 10 minutes before slicing against the grain.
Tips for Cooking the Best Steak
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Room Temperature meat. Setting meat out for a bit to bring it to room temperature will allow it to be more tender. Defrost steaks by setting them in the fridge 1 days before. You could even do this overnight.
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Preheat the skillet; getting a good sear without overcooking your meat is very important.
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Season the meat before you cook it. Right before you put it in the pan, season your meat. I love adding salt and pepper.
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After cooking, let the steak rest for 10 minutes after you remove it from the hot skillet. This makes for a juicy steak.
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Please don’t EVER cut a steak to check for doneness! One of the best ways to check if your meat is done is to press the steak down with a fork lightly; the more it gives, the rarer it still is. When it’s very cooked, the meat will hardly yield when you press it.
Garlic Butter
What goes well with Rosemary Garlic/butter Ribeye's
